Author: Sorting Last Post on Top Message:
LYNNIEV Posts: 394
9/12/13 4:02 P

Thanks so much for taking the time to write all of that out because I was super curious. Sounds like a great experiment I may have to try soon!

ALBERTJON SparkPoints: (3,133)
Fitness Minutes: (7,415)
Posts: 1,299
9/12/13 12:46 P

SUMMERSHORTS and LYNNIEV: Thanks for your input. Ok, I made them and I will share the process.

Essentially, the dough is the same as my pizza crust, except I add active dry yeast and molasses or honey or maple syrup or brown sugar and use less flour.

2 and1/4th cups of whole-wheat flour
3/4ths cup of water
1 teaspoon sea salt
1 tb. olive oil

I sprayed my hands liberally with olive oil from my Misto spayer.
After kneading the dough a bit, I let it rise for 15 or so minutes, covered.
I preheated the oven to 350〫 F.
Using one of my round pizza pans as the work station, I floured it liberally.
I fashioned the dough, with well-oiled hands, into a log around 10-11" long.
I ended up making 7 flat-breads, about the size of dinner plates.
I kept both sides of the dough ball well-floured and flipped it a couple of times as I used
my mini-pastry/pizza crust roller to roll out the dough really thin on my round pizza pan.
I then transferred the rolled-out dough to another pizza pan/cookie sheet and put it in the
oven. Initially, I went for 3 minutes on one side and 2 on the other, but changed it to 2
and 2.
I kept two pans/cookie sheets going, but only baked one flat bread at a time.

Conclusions: (1) Yes, I would use this basic method again. The texture is good, if a bit floury. (2) The ingredients are simple and easily available. (3) I like the flavor of whole wheat over white flour items.

Changes: (1) I would consider adding some sort of seasoning, maybe some garlic powder and/or Italian seasoning to the flour and salt and blending that before adding the water and oil. (2) I would make very sure that I "cut" the 6-7 dough balls of equal proportion. If not, there was a tendency for me to roll out one of them too thin, my last one. Another one, my first one, may have been a bit too thick. The middle 5 were exactly what I wanted. The crisp one broke in a couple of places as I was rolling it up for a bbq pork sandwich.

Use: (1) One of them I ate after spreading two Laughing Cow cheese wedges on it. (2) The other one I put diced bbq pork on.


"If any thing is sacred the human body is sacred...Have you seen the fool that corrupted his own live body? or the fool that corrupted her own live body? " -- Whitman

“Trust thyself: every heart vibrates to that iron string.” -- Emerson

"It's not what you look at that matters, it's what you see." -- Thoreau
LYNNIEV Posts: 394
9/12/13 12:03 P

Let us know how those turn out. Making anything bread-like without yeast kind of throws me out of my comfort zone.

ALBERTJON SparkPoints: (3,133)
Fitness Minutes: (7,415)
Posts: 1,299
9/12/13 11:09 A

LYNNIEV: Well, once the Flatout wraps are baked into chips, they are crisp and no longer soft like a sponge. But I would think there are several brands of flatbread and wraps that it would work to make chips out of.

I, too, definitely want to make some homemade flatbread, so I shall attempt it today.

I guess I will try the no-yeast recipe first.

I'm going to try: 3/4th cup water, 2 cups of ww flour, 1 teaspoon sea salt, and 1 tb. olive oil.

"If any thing is sacred the human body is sacred...Have you seen the fool that corrupted his own live body? or the fool that corrupted her own live body? " -- Whitman

“Trust thyself: every heart vibrates to that iron string.” -- Emerson

"It's not what you look at that matters, it's what you see." -- Thoreau
LYNNIEV Posts: 394
9/12/13 9:51 A

Homemade flatbread is the best. I also make homemade tortillas.

Interesting idea, making your own chips. I'd definitely use homemade flatbread, though. I don't like the texture of the Flatout wraps. To me it's like eating a sponge. But I'm going to try this with homemade. Thanks for the idea. I too love hummus (which I always make myself) and guacamole.

Edited by: LYNNIEV at: 9/12/2013 (09:51)
ALBERTJON SparkPoints: (3,133)
Fitness Minutes: (7,415)
Posts: 1,299
9/12/13 1:22 A

SUMMERSHORTS: Interesting. I don't know if I am brave enough to try it, since the cooking method is different than I have used before. On the other hand, I like the challenge of it, and the dough is rather a snap to make. I always use whole-wheat flour no matter what I make, including muffins, cookies, pizza crusts, pancakes. So I would use ww flour. I also would use olive oil. Thanks. I may give that a try fairly soon.

"If any thing is sacred the human body is sacred...Have you seen the fool that corrupted his own live body? or the fool that corrupted her own live body? " -- Whitman

“Trust thyself: every heart vibrates to that iron string.” -- Emerson

"It's not what you look at that matters, it's what you see." -- Thoreau
SUMMERSHORTS Posts: 200
9/11/13 2:03 P

ALBERTJON: Apologies, I have not been on Spark for a couple of days. I think this is the flatbread recipe I used (if you look down in the 'comments' area, some people have added yeast and had good results):

www.meanmothercooker.com/2012/01/hugh-fear
nley-whittingstalls-flatbread.html


I haven't tried this with yeast but I need to conquer my fear of it!

ALBERTJON SparkPoints: (3,133)
Fitness Minutes: (7,415)
Posts: 1,299
9/10/13 2:58 P

SUMMERSHORTS: I'm curious. What is your recipe for homemade flatbread. I have a recipe for really thin homemade pizza crust that I have perfected, but it really is not a flatbread. I've been wondering if I should try making some flatbread, so if you have a recipe you like, I am interested. Thanks.

"If any thing is sacred the human body is sacred...Have you seen the fool that corrupted his own live body? or the fool that corrupted her own live body? " -- Whitman

“Trust thyself: every heart vibrates to that iron string.” -- Emerson

"It's not what you look at that matters, it's what you see." -- Thoreau
SUMMERSHORTS Posts: 200
9/10/13 10:15 A

This sounds delicious! I have done something similar using homemade flatbread which I discovered languishing in the freezer and I needed to use them up.

ALBERTJON SparkPoints: (3,133)
Fitness Minutes: (7,415)
Posts: 1,299
9/6/13 8:11 P

I like to occasionally eat my homemade avocado dip, my homemade hummus, and commercial low-sodium salsa with chips. There are 3 things I don't like about buying commercial chips:
(1) they can be high in sodium
(2) they can be expensive
(3) they can be high in calories

My solution: (1) I take from 1 to 6 Flatout multi-grain wraps and, using a pizza cutter, I cut each wrap into approx. 24 pieces/chips. Usually, I put all six on a cutting board, and cut them all at one time. {Note: a person can sprinkle on seasonings on each side of a wrap, such as using powered garlic, red pepper flakes, black pepper, Italian seasoning, and/or paprika. Then he/she can use a pastry roller or pizza crust roller to roll the spices on better, before cutting them into chip-size.}
(2) I preheat the oven to 350〫 F. Then I arrange the pieces, not touching, on un-greased cookie sheets. I bake them for 5 minutes or so; and if I have more than one tray, I switch them at the 3 minute mark. One has to be careful not to leave them in too long, as they will burn somewhat quickly. {Usually I have had good luck with 5-6 minutes, but 6 seems to be the limit in my oven.}
(3) I quickly put them in a large bowl taking them off the cookie sheets immediately. After they cool off completely, I store them in a large zip-lock bag (or air-tight container).

They keep for a long time and, at only 4-5 calories per chip, make for a healthy dipping companion for salsas and dips.

"If any thing is sacred the human body is sacred...Have you seen the fool that corrupted his own live body? or the fool that corrupted her own live body? " -- Whitman

“Trust thyself: every heart vibrates to that iron string.” -- Emerson

"It's not what you look at that matters, it's what you see." -- Thoreau
Page: 1 of (1)  




Other Recipes & Cooking General Discussion Topics:

Topics: Last Post:
Difficulty thinking of new ideas! 8/7/2013 11:28:36 PM
Does brining a turkey add calories? How much? 11/14/2012 3:02:57 PM
Vegetarian Chili (slow cooker recipe) 1/10/2013 2:16:24 PM
Mahi Mahi 6/22/2013 10:59:20 AM
Advice needed on birthday cake for diabetic! 3/23/2012 5:48:30 PM